Preparation:Remove the stems from the spinach, rinse thoroughly, set aside a few hearts as finishing touches for the risotto, drop into a thread of olive oil, allow to cool, press and blend. Peel the chanterelle mushrooms, rinse in water and clean thoroughly.

Preparation of the risotto:

- Chop the onion, bring the chicken stock to the boil. - Fry the onion in butter, add the rice, raise the heat, it must be greasy. - Deglaze with a drop of white wine, add the boiling chicken stock gradually allowing the rice to absorb it, add a little salt. - After 15 mn, add the spinach purée.- 18/20 mn after adding the stock, remove from the heat, blend in the butter and Parmesan, add 1 drop of vinegar. Wait 1 mn before serving to allow the rice to absorb all the liquid. - While the rice is cooking, pan-fry the chanterelle mushrooms in olive-oil, add a little salt after 8 mn, then add the snail butter and finally, at the last minute, the spinach hearts. Sprinkle with a little pepper.